Spinach Deviled Eggs

Serves: 10 - 12

Hard-cooked eggs - 12
Mayonnaise - 1/4 cup
Vinegar - 2 tbsp
Butter or margarine, softened - 2 tbsp
Sugar - 1 tbsp
Pepper - 1/2 tsp
Salt - 1/4 tsp
Spinach - 1/2 cup, finely chopped

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Spoon into egg whites and  serve immediately.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper with a green salad.

Serves: 4

Large mushrooms - 12 ounces, stems removed
Garlic cloves - 3, crushed
Butter - 12 tbsp, softened
Fresh white bread crumbs - 1 cup
Fresh parsley - 1 cup, chopped
Egg - 1, beaten
Salt - to taste
Cayenne pepper - to taste
Cherry tomatoes - 8, to garnish

1. Preheat the oven to 375 F. Arrange the mushrooms cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tbsp of butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Cooks tip:
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.

Tawa Paneer Chaat

Spicy panner stuffed in crisp puris and served

Serves: 4

Paneer - 500 gms, cut into 1/2 inch cubes
Crisp Puris meant for Pani Puri - as required
Oil - 3 tbsp
Onions - 2 large, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4, seeded and chopped
Tomato puree - 3/4 cup
Pav Bhaji masala - 3-4 tbsp
Salt - to taste
Chaat masala - 1/2 tbsp
Fresh corainder leaves - 2-3 tbsp, finely chopped

1. Heat oil in a wok and add onions. Saute till browned.
2. Add ginger paste, garlic paste and saute. Add a little water and continue to saute for about a minute.
3. Add green chillies and saute for another minute.
4. Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low flame until the oil seperate from the masala.
5. Add the paneer cubes and half of the coriander leaves. Stir gently
6. Check seasoning and cook on low heat for about 2 minutes.
7. Make small holes in the puris and stuff with the paneer mixture.
8. Garnish with the remaining coriander leaves and serve immediately.

Dum Paneer Kalimirch

Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot.

Serves: 4

Cottage cheese - 400 gms,cut into 1 inch cubes

Ginger - 1 inch

Garlic - 4-5 cloves

Green chillies - 2-3

Oil - to deep fry
Onions - 2, medium
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon - 1 inch stick
Green Cardamoms - 4-5
Cloves - 4-5
Yogurt - 1 cup, whisked
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Fresh coriander leaves, finely chopped - 2 tbsp
Fresh mint leaves, chopped - 1 tbsp
Fresh cream - 1/2 cup
Black peppercorns, crushed - 1 tbsp
Garam masala powder - 1 tsp

1. Grind ginger, garlic and green chillies to a fine paste and set aside.
2. Heat oil in a wok and deep fry onions until golden brown. Drain and place on absorbent paper and cool.
3. Grind the fried onions with 2 tbsp of water  to a smooth paste and set aside.
4. Preheat the oven to 350 F.
5. Heat pure ghee in a narrow mouthed handi. Add bay leaves, cinnamon, green cardamom, cloves and stir fry briefly
6. Add ginger-garlic-green chillies paste and saute on high for 1/2 a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste.
7. Stir well, add one cup of water and cook on high heat, stirring continuously until the gravy starts to boil.
8. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.
9. Sprinkle garam masala powder. Cover the handi with a tight fitting lid and seal using whole-wheat dough or alternatively using, seal tightly using aluminum foil.
10. Place sealed handi in preheated oven for about 10-15 minutes.
11. Open the handi just before serving and serve immediately.

Sweet Corn Vegetable Soup

Serves: 4

Sweet corn, cream style - 2/3 cup
Sweet corn kernels - 1/2 cup
Vegetable Stock - 4-5 cups
Cabbage, finely chopped - 1/2 cup
Carrot, finely chopped - 1/4 cup
Cornflour/corn starch - 3 tbsp
Sugar - 1/2 tbsp
Salt - to taste
White pepper powder - 1/4 tsp
Spring onion greens, chopped  - for garnishing

1. Heat a wok, add cream style sweetcorn, vegetable stock and stir.
2. Add cabbage, carrot, boiled corn and stir to mix well. Cook for two to three minutes.
3. Blend cornflour in a little vegetable stock or water and set aside.
4. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix.
5. Add the blended cornflour and cook till the soup thickens.

Garnish with spring onion greens and serve piping hot !!